Diet & Nutrition, Recipes

Crock Pot Taco Soup



  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) black beans, rinsed & drained
  • 1 small can (8 oz) tomato sauce
  • 2 cans (10 oz each) diced tomatoes with green chile peppers, undrained (I used the Rotel with the lime juice)
  • 1/2 onion, chopped
  • 1 can (about 13 oz) vegetable broth
  • 1 red pepper, chopped
  • 1 pkg taco seasoning (gluten-free)
  • 1-2 lbs ground turkey, chicken or beef
  • shredded Mexican or cheddar cheese (optional)
  • sour cream (optional)
  • tortilla chips (optional)
  • avocado slices and/or fresh cilantro (optional)

Layer onions, peppers, then canned vegetables, sauce, diced tomatoes and broth in crock pot. Sprinkle in taco seasoning, stir, and heat on low for 5-6 hours. (Optional: I made this as a veggie dish, so browned the ground beef/turkey/chicken separately with a bit of the taco seasoning and offered it with the cheese, cilantro, and sour cream as “garnish.”)

Simple and delish! Serves 6-8.